Investigation the effect of meat marination with lactic acid on some physicochemical, textural and sensory characteristics of beef burger

Tenderness is one of the most important problems of beef burgers with high percentage meat. In this research¡ in order to improve eating quality of beef burgers lactic acid at three concentration (0.5¡1¡1.5%) was used for marinating 40% of shin beef for 15h at 4 °C. Evaluation of physicochemical¡ textural and sensory properties of beef burgers indicated that treatments pH had significant decrease with increase of acid percentage. Moisture content had significant increase with increase in concentration to 1% acid and significant decrease with increase that to 1.5% and observed reverse results for fat content. There was no significant change in protein content. Also¡ ash content showed significant increase in 0.5% treatment. The a* values had significant increase in 0.5 and 1% treatments. There was no significant change in b* values. The L* values showed significant decrease in 0.5% treatment. Shear force values showed significant decrease in 0.5% treatment. Overall acceptable had significant increase in 0.5% treatment. According to the results best sample choosed is 0.5% lactic acid treatment.